Hi everyone, this week has been a little crazy. If you tuned in for last Friday’s post you know that we got a kitten last week! If you follow me on Instagram stories you have seen how cute and how much energy she has. I promise to write a post about her later complete with some pictures. For now, I will just say that I wasn’t aware that a 6 week old kitten would need so much attention. If she doesn’t want to play she wants to be cuddled until she falls asleep in my arms. Which isn’t so bad, she just makes it challenging to test a recipe or do anything else. Slowly she is becoming more independent and comfortable in our house.
Due to all of the kitty cat snuggles and the play time I was happy to have this one pan shrimp in white wine sauce waiting to share with you. It only takes 20 minutes to make and only requires 1 pan and 9 ingredients.Quick and easy weeknight dinner here we come!
That white wine sauce is sooo good I bet you won’t be able to stop yourself from licking your plate! Shallots and garlic are sauteed in butter, then some dry white wine is added to the pan (pinot grigio is my fav!), plus a little honey to round out the flavors and some dried tarragon for a hint of licorice flavor.
Pause for a second! I have been wanting to make this recipe for you for so long, I wanted to use fresh tarragon! BUT my grocery store hasn’t been carrying it lately so I decided if I can’t find it other people might have a hard time getting their hands on fresh tarragon too. Solution: use dried tarragon. It works really well in this sauce, still giving it that hint of licorice flavor. If you can find fresh tarragon though, DO IT!
P.S. If you are afraid of the tarragon tasting too much like licorice because you’re one of those licorice haters (<—I don’t get you), don’t worry it’s not too strong, just the tiniest hint. Paul doesn’t like licorice at all and he didn’t even comment on the tarragon being too strong.
Okay back to the the shrimp in white wine sauce! Once the sauce has simmered away for 5 minutes, just long enough to cook out the alcohol in the white wine you throw the shrimp right into the sauce. Let it cook up about 5 minutes per side and then dinner is served! I highly suggest serving this dish with some crusty gluten free bread to soak up all that sauce, just trust me.
Once you devour all of the shrimp in white wine sauce you will only have one pan to wash, yaaay! We are rocking the easy weeknight dinners!
To make this shrimp in white wine sauce a complete meal I highly suggest that you serve it with a quick side salad. Might I recommend my 15 minute Italian salad?!
This recipe is quick and easy to make. It’s perfect for a busy weeknight dinner. Serve with some gluten free bread for soaking up all of that yummy sauce!
Ingredients
UnitsScale
White wine sauce:
1 tablespoons unsalted butter (or sub vegan to keep it dairy free)
Optional: Gluten free bread for dipping (optional)
Instructions
Make the sauce: Heat a large skillet over medium high heat. Melt the butter and saute the shallots for 2 to 3 minutes, until translucent. Add the garlic and saute for 1 minute. Add the wine and turn up the heat to high, bring to a simmer. Reduce heat and allow the wine to simmer for 3 minutes. Stir in tarragon, honey, and salt and pepper to taste.
Cook the shrimp: Add the shrimp to the pan and cook on a medium heat for about 3 to 5 minutes per side. T he shrimp will be opaque and pink when cooked. Remove from heat at sprinkle a little salt and pepper on the shrimp and either chives or fresh tarragon for garnish. Serve immediately with a side of gluten free bread.
Should I Soak My Shrimp? This one comes down to the chef's preference. Some prefer to soak seafood in milk before cooking to keep it from tasting too fishy. If you choose to soak your shrimp, you should do so with whole milk for at least 10 minutes.
"But by using the cold water-start method, you can restrict that upper bound." The sweet spot for perfectly cooked edge-to-edge tender shrimp, just stop heating your water once it hits 170°F (77°C). It's that simple (and at roughly seven minutes, still pretty darn quick).
The best wine for shrimp scampi is a dry, crisp white wine. We reach for Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. The most important thing to remember is to use something you enjoy. Our scampi recipe calls for 1/2 cup of wine, so you will have some leftover to enjoy with the shrimp.
Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp. Flip shrimp and continue to cook, tossing, until the shrimp are just cooked through—1 minute for medium shrimp, 1–2 minutes for large shrimp, or 2–3 minutes for jumbo shrimp.
Well if you put it in a bowl and add cold milk, cover it and let it sit in the fridge for about a half hour the smell goes away. Then just rinse it off, pat it dry and cook as you normally wood. I have used this trick on haddock, cod, swordfish and shrimp.
Alkaline baking soda slightly alters the pH of the shrimp, making them as plump and succulent as lobster and resistant to overcooking. The brine also causes the meat to pull away from the shells while cooking, so you get all the great flavor of shell-on shrimp without the hassle.
Add in shrimp and cook for about 2-3 minutes per side until they turn pink and opaque. Remember to avoid overcooking to maintain a tender and succulent texture in your sautéed shrimp.
Pinot Grigio, Pinot Gris, Sauvignon Blanc, Pinot Blanc, and dry sparkling wines labeled "brut" are especially good choices. Fuller whites with strong, oaky flavors, like some Chardonnays, don't work as well for cooking because they are lower in acidity and don't provide as much punch as the crisper wines.
Sauvignon Blanc has higher acidity and more potent aromas that keep the senses on high alert. It also contains the unique compound pyrazine, which gives it its grassy notes. Pinot Grigio can also be perfumey, though it is less aromatic and more mellow in acidity, with lighter citrus notes.
Muscadet in particular has notes of lemon and lime, which are perfect for elevating a seafood dish. These are our picks for the best white wine for cooking seafood: Donini Pinot Grigio. Ziobaffa Organic Pinot Grigio.
One essential tip: don't rinse shrimp after removing them from the brine. Simply pat them dry with a paper towel before seasoning or cooking. Rinsing the shrimp will remove the salt the shrimp have accumulated in the brine. Patting them dry is also essential, especially when pan-searing or grilling.
Fill the pan halfway with water then add the beer, Old Bay, pickling spice and the lemon halves with the juice squeezed into the water. Bring the water to a boil, then add the shrimp. Cook the shrimp for 2-4 minutes depending upon their size. I cooked my shrimp for 3 minutes and they were perfectly done.
Soak the shrimp – In a large bowl, mix together the milk, ½ teaspoon salt, the black pepper, half the granulated garlic, half the paprika, and half of the oregano. Add in the shrimp and let soak for 10 minutes.
How To Get Your Breading To Stick To Your Shrimp. Patting your shrimp dry before coating them in breading is as simple as laying the crustaceans out on a flat surface and dabbing them with a paper towel on both sides.
Most types of shrimp will benefit from the simple, inexpensive process of brining, no matter how you plan on cooking them. Brining is like a marinade but instead of flavoring, it's sole purpose is to keep food tender and moist.
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